Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

what's your most used knife ?

so i know you guys must have a lot of favorite kitchen knives. which one is your most often used one ? in my case it's 225mm custom kiritsuke gyutou made by watanabe. i just love the feel of this knife and the way it performs, takes a scary sharp and stay there for a very long time. Darkhoek also put a nice custom handle on it that makes me like it even more :smile1:. i use this knife like 80% of the time, so what's yours ?

Right now it is a the Konosuke 240 gyuto at home, followed closely by a kikuichi elite carbon slicer (although I would really like it to be the Yoshikane Marukoyshi that Marko has). At work it is a 270 Carbonext, or a 240 Fujiwara fkh.

Matt you sold me an powder steel gyoto that has become a favorite. It is shorter than a regular gyoto and I had it fixed up. No longer cooking professionally so the good stuff is packed away. I could care less if it gets messed up.

Which one was that? The artisan? I was looking at the knives I currently have at work(taking them all home tonight for some sharpening fun) all carbon! I was a bit surprised, I would say a couple years ago my two most used knives were a blazen and artisan gyuto when i was a heavy in the shits line cook. Now I really just rotate through the knives I have and am not afraid to bring in the nice stuff at my current job/position.